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254 related items for PubMed ID: 33007693

  • 1. Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles.
    Tian T, Sun J, Wu D, Xiao J, Lu J.
    Food Chem; 2021 Mar 15; 340():128179. PubMed ID: 33007693
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  • 3. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
    Niu Y, Zhang X, Xiao Z, Song S, Eric K, Jia C, Yu H, Zhu J.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug 01; 879(23):2287-93. PubMed ID: 21727038
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  • 6. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
    Yu H, Xie T, Xie J, Ai L, Tian H.
    Food Chem; 2019 Sep 30; 293():8-14. PubMed ID: 31151652
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  • 10. Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.
    Liu H, Chen X, Lu J, Wu D.
    J Sci Food Agric; 2024 Jan 15; 104(1):340-351. PubMed ID: 37574531
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  • 12. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
    Aznar M, López R, Cacho J, Ferreira V.
    J Agric Food Chem; 2003 Apr 23; 51(9):2700-7. PubMed ID: 12696960
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  • 13. Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality.
    Sherman E, Coe M, Grose C, Martin D, Greenwood DR.
    J Agric Food Chem; 2020 Nov 25; 68(47):13380-13396. PubMed ID: 32893630
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  • 14. Chemical and sensory profiles of rosé wines from Australia.
    Wang J, Capone DL, Wilkinson KL, Jeffery DW.
    Food Chem; 2016 Apr 01; 196():682-93. PubMed ID: 26593542
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  • 15. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
    Food Chem; 2019 Jul 30; 287():186-196. PubMed ID: 30857688
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  • 16. Modulating the formation of Meili wine aroma by prefermentative freezing process.
    Peng CT, Wen Y, Tao YS, Lan YY.
    J Agric Food Chem; 2013 Feb 20; 61(7):1542-53. PubMed ID: 23330536
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  • 17. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
    Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á.
    Food Res Int; 2019 May 20; 119():554-563. PubMed ID: 30884689
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  • 18. Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis.
    Wen J, Wang Y, Cao W, He Y, Sun Y, Yuan P, Sun B, Yan Y, Qin H, Fan S, Lu W.
    Foods; 2023 Sep 06; 12(18):. PubMed ID: 37761054
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  • 19. Free amino acids identification and process optimization in greengage wine fermentation and flavor formation.
    Yan X, Li S, Tu T, Li Y, Niu M, Tong Y, Yang Y, Xu T, Zhao J, Shen C, Wang S.
    J Food Sci; 2023 Mar 06; 88(3):988-1003. PubMed ID: 36691797
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  • 20. Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis.
    Zhao P, Liu C, Qiu S, Chen K, Wang Y, Hou C, Huang R, Li J.
    Foods; 2023 May 16; 12(10):. PubMed ID: 37238834
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